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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Extract recipe for a Murphy's Irish Stout clone?
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Old 10-14-2005, 04:22 PM   #11
Truble
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point away! Personally, a good stout is my favorite, and St Patrick's day is right around the bend. actually, looking at a bunch of different recipes would probably help me out, since I am beginning to understand some of the staples required for certain styles, and what areas you can modify and play with to get different flavors. Now I just need to put it into practice.


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Old 10-14-2005, 04:36 PM   #12
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I use secondaries. :p
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Walker's Kaffe Stout

Grains (steep w/ 1.5gal @150F for 40 minutes, rinse w/ 1.5 gal @170F)
1# 90L crystal
1/3# black roast
1/4# roasted barley
1/2# carapils (for head)

Extract/Sugar
5.5# Laaglander Dark DME
1.5# British Amber DME
1# dark brown sugar (to boost alcohol since the Laaglander DME is high in dextrins)

Misc
8 oz italian espresso (pre-brewed and added at priming time to taste)

Hops
1 oz perle for 60 minutes
0.25 oz chinook for 60 minutes

Yeast
Wyeast Irish Ale Yeast (1084)

Priming
Prime with 1.5 cups dry malt extract


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Old 10-14-2005, 04:49 PM   #13
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Man, that looks good too! I have started a spreadsheet for recipes, and this is going in too.
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Old 10-15-2005, 12:24 AM   #14
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Here's the BYO clone:

OG: 1.038
FG: 1.007
IBU: 38
SRM: 41
ABV: 4.0

2.66 lbs. light LME
.66 lbs. light DME
1 lb. 2 row pale malt (steeped)
2 oz. crystal 90L
3 oz. chocolate malt
10 oz. roasted barley
12 oz. cane sugar

1.9 oz. Willamette (5% AA) 60 mins
.25 oz. E.K. Goldings (4.8 AA) 15 mins

White Labs WLP005 (Dry English Ale)

Notes:
Steep all crushed grains at 150 in 1.35 gallons of water for 45 minutes. Add 1.2 gallons of water and DME to "grain tea" and bring to a boil. Add willamette hops and boil for 60 minutes. Add LME, sugar and EKG hops for final 15 minutes. Cool, siphon to fermenter, aerate and pitch yeast.
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Old 10-15-2005, 01:36 AM   #15
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I use secondaries. :p
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Truble's going to be brewing stouts for ever at this rate. The next Guiness.

-walker
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Old 10-15-2005, 01:45 AM   #16
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Quote:
Originally Posted by Walker
Truble's going to be brewing stouts for ever at this rate. The next Guiness.

-walker
I'm kind of in a stout kick right now too--so after my Guinness clone is all drank up I'm going to attempt this, or another dry stout. My Guinness clone is okay but too much roasted barley I think.
You'd think stout would be an easy brew but I've done 2 and they just aren't "right". Neither one was dry enough for me.
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Old 11-03-2005, 06:54 PM   #17
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I am doing my stout this weekend, finally. I had opted to do another ale, an irish red, first, to get some short term drinkable brew done, as my first batch has officially been designated an endangered species. I am not going for anything too complicated.

Here is the recipe (mostly from Malker's original link post, but I have shanged it a little)

Dark LME 6.6 lbs **EDIT I had posted 3.3 lbs originally- it is 6.6lbs**
Dark DME 3.5 lbs
Black Patent Malt 1.5lb (Muntons English Grain)
Roasted Barley 1lb (Muntons English Grain)
Chocolate Malt 1 lb (Munotns English Grain)
Fuggles Pellets 1ozx3
Goldings Pellets 1 ozx2
Wyeast 1084 Irish Ale Yeast
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Primary: Octoberfest
mini 1G Primary: nichts
Secondary #1: #97 Pale Ale
Secondary #2 nichts
Bottled/Conditioning: nichts

Fully ConditionedDrinking: nichts
All Gone!:
Everything


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Old 11-03-2005, 07:11 PM   #18
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well i guess since we're posting stouts........

10lbs light dry malt extract(save 3/4 of a cup for bottling)
.5lbs roasted barley
.5lbs chocolate malt
1 16oz jar of Grandma's Robust Flavor Molasses
6oz northern brewer hops pellets
2oz cascade hops pellets
2 packets of edme dry ale yeast

start with 1 gallon of water. steep grains in water(almost boiling) for 1 hour. once finished, add 2 more gallons of water, malt extract, molasses and northern brewer hops. boil for 45 mins. then add cascade hops for 15 mins. take off heat and let cool. pour into fermenter and add 2 more gallons of cold water. pitch yeast when wort is between 65-75 degrees. ferment for 1 week(mine fermented out in 24 hours, but i left it in there for a week anyway) it was a very strong, very dark brew. i loved it!! enjoy!!!

this one i made up myself after looking at an imperial stout recipe at a HBS and tweated it to be my own. i actually brewed it for a brew off with a co-worker. his was a kit beer he told me straight that mine blew his out of the water. i kinda want to brew it again, but right now i'm getting ready to move and i'm not gonna have the time to age it, i can't send my beer back to the states!! have to drink it all before i leave.
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Old 11-03-2005, 07:17 PM   #19
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I'm right now bottle-conditioning the Old Dominion Oak Barrel Stout clone that appeared recently in byo. It finished at 1.016 and included oak cubes and a vanilla bean in the secondary...tasted good. The oak and vanilla really seemed to work well together even though they still have a lot of potential for maturing with age. Hope I manage to let a sixer or two of them "grow up".
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Old 11-04-2005, 04:55 AM   #20
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Quote:
Originally Posted by justbrewit
i kinda want to brew it again, but right now i'm getting ready to move and i'm not gonna have the time to age it, i can't send my beer back to the states!! have to drink it all before i leave.
If you are in the service (or a civilian working for the forces - like me) they'll ship full bottles back for you.

I have all mine shipped over (full) and cases sent back without breaking a bottle. And that was in February.


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